Steamy Self-saucing Lemon Curd Puddings
I used Barker's lemon curd in this recipe, but I'm pretty sure you could use other brands' curd if you can't get your hands on this one. You will need 8 half-cup capacity ramekins for this recipe.
Servings: 4
Ingredients
For the puddings:
- 185 g Barker’s Lemon Curd
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 1 tsp grated lemon rind
- 1/4 cup unrefined caster sugar
- 50 g unsalted butter
- 3/8 cup milk
- 1 egg
- 1-2 tbsp oil for greasing
Instructions
To prepare the ramekins:
- Grease sides of each ramekin with oil.
- Divide the lemon curd over the base of each ramekin.
- Stand the ramekins in an ovenproof dish filled with enough warm water to come half-way up the sides of the ramekins.
To make the steamy lemon puddings:
- Sift flour and baking powder into a bowl and stir in the lemon rind and sugar.
- Cut the butter into small pieces and using your fingertips rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Whisk the egg and milk together, make a well in the flour mixture and stir in the egg mixture to combine and form a batter.
- Pour the batter over the lemon curd in the ramekins, distributing it evenly.
- Cover the ovenproof dish with aluminium foil, leaving room for the mixture in the ramekins to rise.
To bake:
- Bake in a preheated oven for 40 – 45 mins.
To serve:
- Turn out each pudding onto a serving plate.
- (Top with a dab of whipped cream and fruit if desired.)
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